Saturday night I was tucking the kiddo into bed and telling him that I was going to bake cookies to take with while cheering on friends at Ironman Wisconsin. The conversation went something like this:

Kiddo: What kind of cookies, Mom?

Me: Grain-free, but other than that, I’m not sure. What kind do you want?

Kiddo: Chocolate Chocolate Chip. But, with peanut butter.

I think he has an obsession with putting peanut butter together with chocolate things. Anyway, I thought he was a little crazy, perhaps sleep-deprived, if he thought I was going to create a brand-new recipe at 8:00 on a Saturday night. And, I told him no on the peanut butter, but I was happy to make chocolate chocolate chip.

And, then it struck me. Couldn’t I just replace some of the almond flour with peanut flour in my go-to grain-free chocolate chocolate chip cookie recipe? And you know what? You can. And, I did. And, it’s delicious. And, I’d take photos, but they look exactly like these:

Chocolate Chocolate Chip Cookies

Except there’s peanut flour in them. And, the ones that are left after hauling them around Ironman in a ziplock baggie look a bit more like crumbs. Not pretty. But, still delicious. Not that there are many left….

In a large bowl, cream together the oil and sugar. Add the flax and beat until light and fluffy. Add all other ingredients except the chocolate chips and beat until well-combined. Stir in the chocolate chips. (I did a few turns of hand kneading to get the chips well incorporated.)

Elizabeth – the original version could easily be made raw by leaving out the chocolate chips (use cacao nibs), baking soda, baking powder and gum. The rest of the ingredients are raw and they could be shaped and dehydrated or just eaten as dough. (Though, if done raw, I’d decrease the palm sugar a bit. Even baked I think these almost go beyond my current sweet tooth ability. The more I eat raw the less I can eat sweet that doesn’t come from fruit.)

I am so making these when I get back to the States and get my hands on PEANUT FLOUR – LOVE it so! I use coconut flour too. Delicious. It is not as cheap as other flours but i’ve just landed some from an Asian store for a quarter of the price! Not used it yet so fingers crossed it will be the same quality.

Interesting! I’ve never looked for coconut flour in the Asian markets around here. I’ve been meaning to make a trip, so I’ll have to check it out next time I’m there. I’ve gotten some great frozen young coconut meat at the Asian store, way cheaper than buying young coconuts. I so love my Asian market.